Smoked Flank Steak is a delicious and juicy alternative to regular ribeye or sirloin cuts. Although an underrated cut, this recipe will ensure Smoked Flank Steak is added to your meal repertoire for use again and again.
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Smoked Flank Steak
Flank steak is the most underrated cut of beef, yet this budget-friendly cut is a hidden gem. When cooked properly, it can be one of the most flavourful steaks. For best results, this recipe recommends seasoning the steak with a good dry rub after marinating and then smoking it to add a smokey, rich flavour.
How To Make Smoked Flank Steak
Step 1 – Make Marinade
Add Teriyaki sauce, brown sugar, soy sauce, apple cider vinegar, garlic powder, salt, and pepper to a mixing bowl. Mix all of the ingredients until thoroughly combined to create a marinade.
Step 2 – Marinate Steak
Add your steaks to the mixing bowl, cover them entirely in the marinade, and wrap or cover the mixing bowl. Alternatively, place the marinade into a Ziplock bag and place the steaks inside the bag, and seal.
Refrigerate for 8-12 hours. The longer, the better, though marinating your steak for a minimum of 1 hour will do the trick if you’re pinched for time.
Step 3 – Preheat Smoker
Preheat your smoker to 225ºF/107ºC and prepare your wood chips. We recommend Oak or Hickory for flank steaks to add a delicious smokey flavour to your meal.
Step 4 – Prepare & Apply Dry Rub
Remove your steaks from the marinade and pat dry with a paper towel.
If you have a preferred dry rub, apply it now. We recommend using Guga Rub to add a sweet yet salty flavor to the meat. Alternatively, a simple mix of smoked paprika, garlic salt, and ground black pepper is a simple yet delicious dry rub to try.
Step 5 – Smoke Steaks
Add your marinated, seasoned steaks to the preheated smoker. The duration of your steaks in the smoker will depend upon your steaks’ desired readiness, though typically, it will be around 1.5 hours.
Using your meat thermometer, check the internal temperature of the steaks. As a general rule, the temperate should correlate to the desired doneness below:
Rare steak – 125ºF/51ºC. The center of the steak is bright red and pink on the outside.
Medium rare steak – 135ºF/57ºC. The center of the steak is pink and slightly brown towards the outside.
Medium steak – 145ºF/62ºC. The center would be light pink and the outer side would be brown.
Medium well steak – 155ºF/68ºC. The center would be slightly pink and the outer portion would be brown.
Well done steak – 165ºF/73ºC. It would be completely brown throughout.
Step 6 – Serve!
Remove steaks from the heat once you’re happy with the finish. Allow to rest for 5-10 minutes in foil, and then cut against the grain in thin slices for the best possible results.
Smoked Flank Steaks FAQs
Is There Any Other Word For Flank Steak?
The alternative name that is most common for meat butchers to use is London Broil or Skirt Steak. This cut is from the abdominal area of the cow, resulting in a chewy texture when cooked.
Do Flank Steaks Get Tender When You Cook Them For Long?
Yes, flank steaks do get tender when cooked slowly for a long time period. They can be used in many dishes like flank steak tacos, Mongolian beef, and steaks in gravy.
How Long Does A Flank Steak Need To Rest?
Once you’ve removed your steaks from the smoker, you should let it rest for at least 5 minutes. Use foil to cover up the steak as the internal temperature of the meat will rise 5 degrees more. This process is called “carry-over” cooking.
At What Internal Temperature Does Meat Stop Taking Smoke?
As soon as it hits the 170ºF/76ºC mark, it tends to stop taking smoke because the myoglobin present in the steak loses its ability to maintain oxygen.
Smoked Flank Steak
- Paper towel
- Mixing Bowl
- Ziplock bag (optional)
- Mixing Spoon
- BBQ Grill Accessories (Tongs)
- wood chips (Oak or Hickory)
- 4 flank steaks
- 1/4 cup Teriyaki sauce
- 1 tbsp brown sugar
- 1 tbsp soy sauce
- 1 tbsp apple cider vinegar
- 1 tsp garlic powder
- 1 tsp salt
- 1/2 tsp ground black pepper
- 2 tbsp Guga Rub (or your preferred dry rub
- Combine your marinade and mix thoroughly.
- Cover the steak in the marinade in a Ziplock bag or a mixing bowl and refrigerate for 8-12 hours.
- Preheat your smoker to 225ºF/107ºC.
- Apply dry rub to all sides of the steaks.
- Add steaks to the smoker for approx 1.5 hours.
- Remove steaks from the heat & serve!